BEER PRODUCTION TECHNOLOGY

L.Yurchuk ,I.Dmitriev

National University of Food Technologies

Beer - one of the oldest and most complex in the preparation of drinks. To create
the final product brewers use the latest technology and very expensive
equipment. But, as before, the integral components of beer are 4 ingredients -
water, malt, yeast and hops.

Water

Solutions of various salts give water different characteristics which, in turn,

influence the beer. Several varieties of beer are cooked better on hard water
(Munich), while others do better on soft water (Pilsner). The difference between
these two types of water depends first of all on the concentration of Ca++ ions
and carbonates.

Malt

Conversion of grain into malt is done via a whole range of biochemical

processes. The endosperm of grain contains a large reserve of starch. From this
starch a sprout gets its first nutrition. But this occurs only after the grain
completes a period of rest. In the course of this period the seed contents are
reliably protected so that the nutritional substances are solidly bound chemically
with each other and the surrounding environment is kept free of moisture. Sugar,
the most important source of energy, exists in the form of starch. Since beer is
brewed from barley, brewers need firstly to "turn on" the process which, in
normal conditions, occurs in the spring, when grain begins to germinate. This
managed process is called malting.
Hops

Hops give beer its characteristic bitter taste and to a large degree are responsible
for the aroma of the beverage. The chemical composition of hops is unique,
therefore it cannot be replaced by other additives without a negative impact on
the quality of the beer. Hops contain more than 200 flavour substances. The
different varieties of hops give beer an aroma or bitterness of variable intensity.
Hops also facilitate the formation of a foamy head on beer. When hops are
added, the head is more dense and long-lasting. In brewing only hops cones from
female plants are used.

Yeast

Depending on what type of beer they want to get, one of two types of yeast is
chosen for the production process: yeast for top fermentation or yeast for bottom
fermentation. Top fermentation yeast is used to produce porter, ale, stout and
most types of wheat beer. Bottom fermentation yeast is used to prepare lager
beer and most Middle European varieties.

Top fermentation yeast is so named because it can form in the final stage of
fermentation on the surface of the beer, whereas bottom fermentation yeast
descends at the end of the process to the bottom of the fermentation vat. Various
types of yeast give beer different tastes.

Production Process Technology

Fermented wort

Malt is a basic raw material for producing beer. It is obtained from barley with
the help of a process called malting. In order to facilitate the process, the malt is
ground and broken up. As a result malt grounds are obtained. These are
combined with water in a special kettle or vat. The components break down,
forming soluble extract substances to the greatest extent possible. The mixture so
obtained is a mass like jam.

Depending on what variety of beer is being brewed, this mass is then heated to
predetermined temperatures over certain periods of time. In the course of the
process, starch contained in the malt is turned into soluble substances:
fermentable and non-fermentable sugars. The transformation occurs with the
help of various enzymes present in the malt.

After this the wort is separated from the barley-corn. The wort is the liquid part
of the mass, while the solids consist mainly of the husks of the grain and
insoluble proteins. This separation is done in a filtering vat where the jam-like
mass is pumped from the kettles.

After filtration, the wort is collected in a special kettle. Here it is then brought to
a boil and cooked. During the boiling, hops are added to the wort.

Fermentation

Conical-cylindrical tanks are used for the fermentation process. The cold wort
enters them from below and yeast is injected into the flow. In the fermentation
process, yeast converts sugars contained in the wort into ethyl alcohol and
carbon dioxide.

It is important that fermentation begin as soon as possible. Otherwise bacteria

and wild yeast will multiply rapidly in the rich nutritional substances of the wort
and compete with the beer yeast. When fermentation has already begun, the
newly formed alcohol and carbon dioxide inhibit growth of most other
microorganisms. The fermentation process also produces carbon dioxide. Part of
it dissolves in the beer. But after a certain time the beer has absorbed its fill of
carbon dioxide. The carbon dioxide which continues to form is eliminated from
the tank via a special duct.When nearly all the fermentation sugars contained in
the wort have been processed, the fermentation stops.
Filtration

However, the beer continues to be cloudy and for that reason it undergoes
filtration. At first it is passed through a separator, where large particles are
removed, and then it goes through a kieselguhr filter and fine particle filter. After
these operations, the beer is completely transparent and ready for filling.
Prepared beer is stored in cisterns (containers of clarified beer) at low
temperature.

Filling

During the filling process it is essential to protect it from air and contaminants.
During filling, beer can be pasteurised. This is done to restrict growth of
microorganisms which may be in the beer or, if possible, to destroy them.

References:

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3. http://www.irkidei.ru/013spirt_napitki/12.html